Auld Alliance

Haddock fillet in a lovage and tomato butter

Auld Alliance haddock lovage

Haddock fillet in a lovage and tomato butter

From: Lydie Bocquillon
Prep Time: 2 Mins Cooking Time: 10 Mins


  • 4 full fillets of haddock (or 2 for a starter)

  • Rapeseed oil enough to coat the frying pan 
  • 1 tbsp chopped lovage leaves (no stork as it is a bit bitter) 
  • 1 tbsp chopped fresh tomato (remove the pips) 
  • 4 tbsp water 1 tsp olive oil 
  • 1/2 tsp fish sauce or a pinch of salt Freshly ground pepper 
  • 50g unsalted butter


  1. Put the lovage and the water in a small saucepan. Bring to boil and simmer gently until half of the water has evaporated. Add the olive oil, fish sauce or salt then the chopped tomato, reduce a little bit then add the butter, bring to the boil and swirl the butter around (no need for a spoon) it will eventually thicken.
  2. Taste for seasoning.
  3. Take the saucepan away from the heat while you start cooking the haddock.
  4. Heat up the oil in your frying pan, season the fish and place gently in the very hot oil. Be careful the fish is very delicate and will break easily, reduce the handling to a minimum. Cook it for about 2 minutes on one side then turn it over and turn the heat off it will carry on cooking in the pan.
  5. Return your sauce to the heat, place the haddock on to the warm plates then pour the hot tomato butter sauce over it.
  6. Add some salad leaves for a starter or grilled/sautéed vegetables for a main course.